Real Tailgate Food
From the Houston Chronicle: With the first NFL game of the year just days away, it’s time to start thinking about football and tailgating.
Saturday’s second annual Tailgate Throwdown at Houston Texans Grille had fans cheering as 10 local chefs put their tasty touches on tailgating. Participating restaurants included Underbelly, Churrascos, Tasting Room-City Centre, Cinq at La Colombe dʼOr, Fusion Taco, Lubyʼs Catering, Eleven XI, Soma Sushi, Liberty Kitchen & Oyster Bar, Hollister on Washington and event host Houston Texans Grille.
A panel of judges that included former Texan Chester Pitts awarded Hollister’s chef Jason Kerr the title of Most Original. His dish was a plate of Thanksgiving: smoked gouda mac and cheese topped with pulled turkey and cranberry barbecue sauce.
The Tailgate Classic title went to Soma Sushi for its Berkshire pork and kobe beef hot dogs infused with Shiner Bock, homemade pickles and grass-fed beef chili on a sesame chive bun. (Yeah, the sushi spot scored with a hot dog.)
Churrascos won the title of Top Dish with a Kick with pulled pork taco that was served in a fried root vegetable shell. It was delicious, but it was the team’s queso poblano that blew this judge away. (Dear Mr. Cordua, I could eat a gallon of that stuff!) http://blog.chron.com/29-95/2013/07/chefs-scrimmage-at-tailgate-throwdown-2013/?cmpid=hpts
Sorry, but tailgate food should be hamburgers, hot dogs, (maybe a steak, if you have the time) things you can put BBQ sauce on, beer (soda for the kids) and it should be able to cooked on a BBQ grill- with salads made out of potatoes or slaw.
Gouda cheese is not a tailgate food and Berkshire/Kobe beef hot dogs are too arrogant to be put on a BBQ grill. A fried root vegetable taco shell, whatever that is, deserves to be made into nacho chips to dip into some greasy nacho cheese.
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